Banana Cupcakes with Honey Cinnamon Frosting

once again we failed to finish off the bunch of 7 weekly bananas received in our standard grocery load. why is this so difficult? i'm not sure if josh isn't secretly abandoning the last 2-3 bananas on purpose as part of a cruel plan to see what baked goods i will transform the sweet mush into. well, if this is so i keep falling for it. i have a serious problem about throwing any kind of food item away. i will eat anything before tossing it in the trash, which now that i think of it - is not such a reasonable philosophy. usually if something is calling to be thrown in a trash can, you should not be consuming it. hm, ok well with that said...

the cupcakes are pretty close to perfect! the bananas give the added flavor, moisture and sweetness which means less fat and sugar. the addition of the warm spices make this a great fall-into-winter treat. i mean how many versions of pumpkin bread and chocolate mint can one person take during the holidays? give me some fruit please! we ate three of these cupcakes yesterday - yeah they are just that good. if you want you can double this recipe to get a full 12 (this makes 6)

BANANA CUPCAKES w/ HONEY CINNAMON FROSTING

3/4c AP flour

1/4c + 2tbs sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/8 tsp cinnamon

1/8 tsp nutmeg

2oz butter, melted

3/4c mashed bananas (2 very ripe)

1 egg

1/2 tsp vanilla

*preheat oven to 350F, line muffin pan

*sift together the flour, sugar, baking powder, soda, salt, cinnamon and nutmeg

*in separate bowl lightly beat egg

*add egg, butter, vanilla and banana to flour mixture

*stir to just combine

*pour into prepared pan, cook 20 minutes until toothpick is clean

HONEY CINNAMON FROSTING

1/2c + 2tbs powdered sugar

2oz butter, room temp

1 1/2 tsp honey

1/8 tsp cinnamon

*cream all ingredients together until light and fluffy - about 5 minutes.

*** i ended up finely chopping walnuts and adding to the top - just to be fancy***